Chicken Fried Steak with Milk Gravy Recipe

Why You’ll Love This Paula Deen Chicken Fried Steak Recipe

If you want a Paula Deen Chicken Fried Steak Recipe that tastes like classic Southern comfort food, this one fits the bill. It uses simple pantry ingredients, cooks fast, and gives you a crisp crust with rich milk gravy on top. The method is easy to follow, even if you do not make fried steak often.

• Easy to make: This chicken fried steak recipe uses basic steps like dredging, frying, and making gravy in the same skillet. That keeps cleanup simple and makes it a good fit for busy nights.
• Filling and satisfying: Cube steaks, flour, milk, and egg come together for a hearty meal that works well for home cooks, students, and working professionals who want something warm and filling.
• Flexible for family meals: The chicken fried steak with milk gravy recipe can be served with mashed potatoes, green beans, biscuits, or eggs. It also reheats well for next-day lunches.
• Classic flavor: The seasoned crust, tender steak, and creamy gravy create the kind of comfort food flavor many people look for in a paula deen chicken fried steak recipe.

For the best results, keep the oil hot, fry in batches, and whisk the gravy until smooth.

This is the kind of meal that feels special without needing fancy tools or hard-to-find ingredients. If you enjoy hearty home cooking, this recipe is one to keep close.

For more comfort-food ideas, you may also like our cheesy beefaroni casserole and our grilled sirloin steak recipe.

Essential Ingredients for Paula Deen Chicken Fried Steak Recipe

Here is the full ingredient list for this chicken fried steak recipe. Each item plays a simple role in building the crispy coating, tender steak, and smooth milk gravy recipe.

• 1 1/4 cups all-purpose flour, divided – used for dredging the steaks and thickening the gravy.
• 4 teaspoons salt, divided – seasons the coating and the gravy base.
• 3 1/2 teaspoons ground black pepper, divided – adds sharp flavor to the breading and gravy.
• 1/2 teaspoon ground paprika – gives the crust a mild smoky color and flavor.
• 1 cup buttermilk – helps the coating stick and adds tang.
• 1 large egg, lightly beaten – works with the buttermilk to help the flour coating cling.
• Vegetable oil for frying – creates the crisp golden crust.
• 6 cube steaks, about 1 1/5 pounds – the main protein for this paula deen chicken fried steak recipe.
• 2 cups whole milk – used for the creamy gravy.

Special Dietary Options

• Vegan: Use plant-based steaks or thick tofu cutlets, unsweetened non-dairy milk, and a flax egg. Replace buttermilk with plant milk mixed with a little vinegar.
• Gluten-free: Swap the all-purpose flour for a gluten-free flour blend and check that the cube steaks and seasonings are certified gluten-free.
• Low-calorie: Pan-fry in less oil, use low-fat milk, and serve with steamed vegetables instead of biscuits or mashed potatoes.

How to Prepare the Perfect Paula Deen Chicken Fried Steak Recipe: Step-by-Step Guide

First Step: Get the oven and coating stations ready

Preheat the oven to 200 degrees so you can keep the fried steaks warm while you work through the batches. Set out two shallow dishes, one for the flour coating and one for the buttermilk mixture. This chicken fried steak with milk gravy recipe moves quickly once the oil is hot, so having everything ready helps a lot.

In one shallow dish, whisk together 1 cup of the flour, 3 teaspoons of the salt, 3 teaspoons of the pepper, and the paprika. In the second dish, whisk the buttermilk and egg until smooth. These two stations are the heart of the breading process.

Second Step: Heat the oil and coat the steaks

Pour enough vegetable oil into a large skillet to come up about halfway on the steaks, then heat it to 350 degrees. A thermometer helps keep the oil at the right temperature for this paula deen chicken fried steak recipe. If the oil is too cool, the crust can turn heavy and greasy. If it is too hot, the coating may brown too fast.

Dredge each cube steak in the flour mixture first, pressing lightly so the coating sticks. Next, dip it into the buttermilk and egg mixture. Then dredge it again in the flour mixture to build a thicker crust. Shake off extra flour before frying.

Third Step: Fry the steaks in batches

Carefully place the steaks into the hot oil, but do not overcrowd the pan. Fry in batches for 3 to 5 minutes per side, or until the coating is deep golden brown and the steak is cooked through. Working in batches helps the oil stay hot, which is one of the most helpful tips for this chicken fried steak recipe.

Use tongs to turn the steaks gently. Adjust the heat as needed during frying so the oil stays close to 350 degrees. If the temperature drops, wait a moment before adding the next batch.

Fourth Step: Drain and keep warm

Transfer the fried steaks to a wire rack or paper towel lined plate to drain. Then place them in the warm oven while you make the gravy. This keeps the crust crisp and the meat hot. If you are cooking for a crowd, this step gives you time to finish all the steaks before serving.

You can pair the finished steak with sides like mashed potatoes or a simple salad. For a hearty dinner spread, try serving it after a bowl of baked ziti on another night, or save that link for a meal plan that covers more than one comfort food favorite.

Final Step: Make the milk gravy

Pour off all but a few tablespoons of the reserved oil from the skillet, keeping the browned bits in the pan. Whisk in the remaining flour and cook briefly. Slowly add the whole milk while whisking constantly so the mixture stays smooth. Cook until the gravy thickens, then season with the remaining salt and pepper.

Whisk constantly when making the gravy to prevent lumps.

Spoon the gravy over the hot steaks and serve right away. This is the final touch that turns a simple fried steak into a classic Southern dinner.

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Dietary Substitutions to Customize Your Paula Deen Chicken Fried Steak Recipe

Protein and Main Component Alternatives

If cube steak is not available, you can use thin-sliced round steak, tenderized sirloin, or even pork cutlets. For a different texture, some home cooks use pounded chicken breast, which turns the dish into a chicken fried style meal while keeping the same breading method.

For a meatless version, use thick portobello mushrooms, cauliflower steaks, or plant-based cutlets. These options will not taste the same as the classic chicken fried steak recipe, but they can still give you a crisp, seasoned coating and satisfying bite.

Vegetable, Sauce, and Seasoning Modifications

The gravy can be adjusted to fit different tastes. Use low-fat milk for a lighter version, or replace part of the milk with unsalted broth if you want a less rich sauce. You can also add a little garlic powder, onion powder, or cayenne to the gravy for more flavor.

If you want a different side dish, serve the steaks with roasted carrots, green beans, corn, or a crisp slaw. For a dinner with more grilled flavors on the table, check out our grilled chicken recipe as a simple partner for meal planning later in the week.

Mastering Paula Deen Chicken Fried Steak Recipe: Advanced Tips and Variations

Pro cooking techniques

Use a thermometer for both the oil and the oven if you can. That small step makes a big difference in this paula deen chicken fried steak recipe. A steady frying temperature helps the crust cook evenly and keeps the steak from getting soggy.

Another helpful trick is to let the breaded steaks rest for a few minutes before frying. This gives the coating time to settle onto the meat. Also, do not skip the resting step in the warm oven while you make gravy.

Flavor variations

You can change the seasoning mix to fit your taste. Add a little garlic powder, smoked paprika, or cayenne to the flour for extra flavor. If you like a peppery gravy, add a bit more black pepper at the end.

For a richer table spread, serve the steak with buttery corn, skillet green beans, or warm rolls. If you like savory beef dishes, you may also enjoy our slow cooked beef noodles with savory gravy for another comforting family meal.

Presentation tips

Serve each steak on a warm plate and ladle the milk gravy over the top just before bringing it to the table. Add a little chopped parsley if you want a fresh touch, though it is not needed for flavor. Mashed potatoes on the side also catch extra gravy well.

A simple plate works best here because the crispy steak and creamy gravy are the stars. Keep the sides plain and let the main dish carry the meal.

Make-ahead options

You can mix the dry coating ahead of time and store it in a covered bowl. The gravy can also be made a little ahead, though it is best whisked again before serving. If you are cooking for a busy evening, fry the steaks earlier in the day and reheat them briefly in the oven before serving.

How to Store Paula Deen Chicken Fried Steak Recipe: Best Practices

Refrigeration

Store leftover chicken fried steak and gravy in separate airtight containers. Keep them in the refrigerator for up to 3 days. Storing the gravy separately helps the crust stay firmer.

Freezing

You can freeze the cooked steaks, but the coating may lose some crispness after thawing. Place the cooled steaks in a single layer on a tray first, then move them to a freezer-safe bag or container. Freeze the gravy in a separate container for best results.

Reheating

Reheat the steaks in a 350 degree oven until warmed through. This helps bring back some of the crisp texture better than microwaving. Warm the gravy on the stove over low heat, adding a splash of milk if it has thickened too much.

Meal prep considerations

If you want to batch cook this chicken fried steak with milk gravy recipe, bread the steaks ahead of time and keep them chilled until frying. You can also make the gravy base ahead and finish it right before dinner. That saves time on busy weeknights while still giving you a fresh, hot meal.

FAQs: Frequently Asked Questions About Paula Deen Chicken Fried Steak Recipe

Paula Deen Chicken Fried Steak Recipe

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🍖 Dive into crispy, golden chicken fried steak topped with rich, creamy milk gravy – a hearty Southern staple that comforts the soul and satisfies big appetites.
🥛 Tender cube steaks with flawless crunch and silky gravy made in one skillet, perfect for family dinners with restaurant-quality results at home.

• Total Time: 35 minutes
• Yield: 6 servings

Ingredients

– 1 1/4 cups all-purpose flour, divided for dredging the steaks and thickening the gravy

– 4 teaspoons salt, divided for seasoning the coating and the gravy base

– 3 1/2 teaspoons ground black pepper, divided for adding sharp flavor to the breading and gravy

– 1/2 teaspoon ground paprika for mild smoky color and flavor

– 1 cup buttermilk for helping the coating stick and adding tang

– 1 large egg, lightly beaten for helping the flour coating cling

– Vegetable oil for frying for creating the crisp golden crust

– 6 cube steaks, about 1 1/5 pounds for the main protein

– 2 cups whole milk for the creamy gravy

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Instructions

1-First Step: Get the oven and coating stations ready Preheat the oven to 200 degrees so you can keep the fried steaks warm while you work through the batches. Set out two shallow dishes, one for the flour coating and one for the buttermilk mixture. This chicken fried steak with milk gravy recipe moves quickly once the oil is hot, so having everything ready helps a lot. In one shallow dish, whisk together 1 cup of the flour, 3 teaspoons of the salt, 3 teaspoons of the pepper, and the paprika. In the second dish, whisk the buttermilk and egg until smooth. These two stations are the heart of the breading process.

2-Second Step: Heat the oil and coat the steaks Pour enough vegetable oil into a large skillet to come up about halfway on the steaks, then heat it to 350 degrees. A thermometer helps keep the oil at the right temperature for this paula deen chicken fried steak recipe. If the oil is too cool, the crust can turn heavy and greasy. If it is too hot, the coating may brown too fast. Dredge each cube steak in the flour mixture first, pressing lightly so the coating sticks. Next, dip it into the buttermilk and egg mixture. Then dredge it again in the flour mixture to build a thicker crust. Shake off extra flour before frying.

3-Third Step: Fry the steaks in batches Carefully place the steaks into the hot oil, but do not overcrowd the pan. Fry in batches for 3 to 5 minutes per side, or until the coating is deep golden brown and the steak is cooked through. Working in batches helps the oil stay hot, which is one of the most helpful tips for this chicken fried steak recipe. Use tongs to turn the steaks gently. Adjust the heat as needed during frying so the oil stays close to 350 degrees. If the temperature drops, wait a moment before adding the next batch.

4-Fourth Step: Drain and keep warm Transfer the fried steaks to a wire rack or paper towel lined plate to drain. Then place them in the warm oven while you make the gravy. This keeps the crust crisp and the meat hot. If you are cooking for a crowd, this step gives you time to finish all the steaks before serving. You can pair the finished steak with sides like mashed potatoes or a simple salad. For a hearty dinner spread, try serving it after a bowl of baked ziti on another night, or save that link for a meal plan that covers more than one comfort food favorite.

5-Final Step: Make the milk gravy Pour off all but a few tablespoons of the reserved oil from the skillet, keeping the browned bits in the pan. Whisk in the remaining flour and cook briefly. Slowly add the whole milk while whisking constantly so the mixture stays smooth. Cook until the gravy thickens, then season with the remaining salt and pepper. Whisk constantly when making the gravy to prevent lumps. Spoon the gravy over the hot steaks and serve right away. This is the final touch that turns a simple fried steak into a classic Southern dinner.

Last Step:

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Notes

🔥 Fry in batches to maintain 350°F oil temperature for the crispiest coating.
🌡️ Use a meat mallet to tenderize cube steaks before dredging for extra tenderness.
🥛 Whisk gravy vigorously and constantly off the heat if lumps form for silky smoothness.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Beef
• Method: Fried
• Cuisine: Southern American
• Diet: High-Protein

Nutrition

• Serving Size: 1 steak with gravy
• Calories: 680 kcal
• Sugar: 3g
• Sodium: 1500mg
• Fat: 42g
• Saturated Fat: 12g
• Unsaturated Fat: 28g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 42g
• Cholesterol: 150mg